This pie recipe is based on an old Goodwin family recipe, coming down through time with little improvements here and there. Although there are steps which could be "easier" by use of pre-made mixes, etc., I recommend that you do each step from scratch (other than the pie shell!) and enjoy the satisfaction from making it "from scratch".

Lightly brush pie shell with melted butter and bake at 350º until dry-ish. Let it cool on a counter cooling rack while you prepare the filling. Dust lightly with cinnamon, if desired.

In a bowl, blend powdered sugar and peanut butter together until coarse and crumbly. A "potatoe masher" makes a great implement for this step! Set aside.

Separate egg yolks into a mixing bowl and set aside whites in another bowl (will use both separately). Hand beat egg yolks until fluffy.

In a stand mixer, combine sugar, salt, cocoa and cornstarch. Slowly beat into egg yolks, then beat hot milk in gradually. Transfer to double boiler and cook until smooth and thickened, stirring constantly.

Remove from heat. Add butter and vanilla.

Cover bottom of baked pie shell with 2/3 of peanut butter mixture.

Pour hot custard over peanut butter mixture.

Beat egg whites with cream of tartar until stiff (makes meringue).

Spread meringue over custard, then sprinkle remaining 1/3 of the peanut butter mixture over top.

Bake at 350º for 12 to 15 minutes until golden.

Cool well before serving.

Notes:

If you've never made scalded milk, it's pretty simple. Using a double boiler, simply put the milk into the top of the double boiler and make sure that the lower pot's water does NOT touch the upper pot. Heat the milk until bubbles just start to form around the edges. The idea is to bring the milk to "just below boiling". If a skin forms on top of the milk, use a fork to remove and discard it.